Diary of a Foodie

Monday, July 27, 2015

Chicken Al Pastor Kabobs

I have been slacking big time when it comes to posting recipes. I've felt a little burned out and pulled in different directions. When I had a few friends ask about it lately, I felt ready to tackle food blogging again. I hope you love the new additions.

As a family, we are trying to eat healthier and watch the carbs that we are eating. To this end, we wanted to revisit some recipes but tweak them to a healthier version. Today, we decided to try Al pastor again, without the tortillas, and with chicken, not pork. It may be better than the original. Try it this week for a great, delicious, easy dinner.

Chicken Al Pastor Kabobs 

2 lb chicken tenderloins, cut into 1 inch chunks
1 cup orange juice
1 cup pineapple juice
Chipotles in adobo sauce, 2 chipotles and 2 TBSP adobo sauce
1 tsp Mexican oregano
1 TBSP New Mexican chile powder
2 tsp Ancho chile powder
1 TBSP Kosher salt
2 tsp ground black pepper
2 cloves garlic
1/2 yellow onion
juice of one lime

One large yellow onion cut into thick chunks
Fresh pineapple, peeled, cored, cut into chunks

Cut chicken tenderloins into small chunks and add to a gallon Ziplock bag. In a blender, add all other ingredients and blend until smooth. Pour over the chicken chunks, onion pieces, and pineapple chunks,  and marinate in the fridge for 4 hours. Heat BBQ grill to about 300 degrees. On metal kabob skewers, alternate pieces of chicken, onion, and pineapple. Grill the skewers  3-4 minutes per side, being sure not to overcook. Once cooked through, remove from grill and cover with foil and allow meat to rest for 5 minutes before eating.

Chop fresh cilantro and sprinkle over grilled skewers. Serve warm with lime wedges.

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